Easy Chicken Stir Fry with Frozen Vegetables
This easy chicken stir fry uses a bag of frozen stir fry vegetables and is packed with protein, fiber, and plenty of flavor. It’s a healthy and delicious option for a weeknight dinner or make-ahead lunch, plus it’s freezer-friendly!
Ingredients
Sauce
- ⅓ cup soy sauce (sub: tamari sauce or coconut aminos for gluten-free)
- ⅓ cup water
- 2 tablespoons brown sugar (sub: Honey, coconut sugar, or maple syrup)
- 1½ tablespoons cornstarch
- 2 teaspoons toasted sesame oil
- 2 cloves garlic (minced)
- 2 teaspoons grated fresh ginger (sub: ginger paste)
- 1 teaspoon Sriracha sauce (plus more for serving)
- 1 teaspoon rice vinegar (unseasoned; sub: Apple cider vinegar or white wine vinegar)
Stir Fry
- 3 tablespoons avocado oil (divided; sub: olive oil)
- 1 ½ pounds boneless skinless chicken breasts (diced into 1-inch pieces)
- 1 20-ounce bag frozen stir fry vegetables (see Ingredient Notes for subs)
- 2 green onions (sliced)
- Sesame seeds (optional garnish)
- 3 cups cooked rice
Instructions
- Make the Sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, cornstarch, toasted sesame oil, garlic, ginger, Sriracha, and rice vinegar. Set aside.
- Cook Chicken: Heat 2 tablespoons of the cooking oil in a large skillet (or wok) over medium-high heat until shimmery. Add the chicken and cook until there's no more pink inside or it is 165°F internally, about 2 ½-3 minutes (do not overcook). Once the chicken is done, remove from the skillet onto a separate plate and set aside. Drain off or wipe out any excess liquid left in the pan.
- Cook Veggies: In the same skillet, add the remaining 1 tablespoon of cooking oil and heat until shimmery. Add the frozen stir fry veggies. Stir fry according to package directions, about 5-7 minutes or until crisp-tender.
- Add Chicken & Sauce: Add the cooked chicken back to the skillet. Whisk the stir fry sauce and then pour over the chicken and vegetables. Give everything a stir and allow the sauce to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to cook for 2-3 more minutes or until it has reached your desired consistency.
- Serve: Remove it from the heat, top with green onions, sesame seeds (optional), and more Sriracha, to taste. Serve warm over rice.
Freezer Instructions
Freeze for Later: Mix up the sauce and place in a small freezer bag. Chop chicken into bite-sized pieces and place in a freezer bag. Freeze both of these along with the frozen veggies to create a kit.
Prepare from Frozen: Thaw the chicken and sauce overnight. Do not thaw the veggies. Follow steps 2-5.
Notes/Tips
-
Important Tips Before Beginning:
- Read through recipe and prep ingredients so this goes fast.
- Start cooking your rice according to package directions.
- Mince garlic, grate ginger, and slice green onions on one cutting board.
- Dice chicken on another cutting board to prevent cross contamination.
- For fresh veggies instead of a 20-ounce bag of frozen: slice 1 small onion, slice 1 red bell pepper, chop ¾ lb broccoli, and julienne 2 medium carrots.
- Generic frozen mixed vegetables work for frozen stir fry vegetables in a pinch.
- Use a very large pan for this recipe. A saute pan with high sides or a wok pan work best.
- If your oil overheats and begins to splatter, turn the heat down to medium-low.
- This recipe is great for meal prepping for the week ahead. Divide into four individual meal prep containers, cover, and refrigerate until ready to use. Store for up to 5 days in the fridge. To reheat: Microwave in 30 second increments until heated through.
Nutrition
Serving: 1 serving with rice | Calories: 610 kcal (31%) | Carbohydrates: 64 g (21%) | Protein: 46 g (92%) | Fat: 19 g (29%) | Cholesterol: 109 mg (36%) | Sodium: 1376 mg (60%) | Fiber: 9 g (38%) | Sugar: 6 g (7%)
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